If your counter is full with the last tomatoes from your garden I have just the recipe for you. Or, if you pick some up at the store. No judgement here.
This makes a generous amount because in my house it goes quick. My husband and oldest daughter love this sauce, on enchiladas (of course), tamales, burritos, tossed with meat for tacos, stir into rice for an easy red rice.
A quick roast under the broiler then throw it all in the blender. Doesn’t get easier than that!
If you haven’t used ancho before it has a lot of deep flavor without the heat so it is great for using with kids or those who don’t like a lot of heat. If you want a spicier version I would add chipotle powder or canned chipotles in adobo sauce.
Fresh Roasted Enchilada Sauce
September 20, 2021
Category
Mexican
Persons
5
Prep Time
5 minutes
Cook Time
12 minutes
Total Time
17 minutes
Ingredients
- 2 pounds tomatoes, quartered
- 1 large white onion, chopped
- 8 garlic cloves
- 1 jalapeno, seeded
- 1 teaspoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ancho powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 bunch cilantro
Instructions
- On a large rimmed baking tray spread out the tomatoes, onion, garlic, and jalapeno. Drizzle with the olive oil and salt.
- Broil about 6 inches from the broiler for 10-12 minutes or everything is lightly charred and softened.
- Cool slightly then puree in food processor or blender with remaining ingredients. Season with salt and pepper to taste.
*For a spicier version add more jalapenos and add chipotle or chili powder to taste.
